Broccoli Slaw

5 from 1 vote

This vibrant, crunchy broccoli slaw with lemon dressing is a quick, easy, and healthy side dish perfect for cookouts, potlucks, & weeknight dinners.

Prep Time15

Refrigerate30

Total Time45

Course: Appetizer, Side Dish

Cuisine: American

Diet: Vegan

Servings: - 6

Calories: 243kcal

Author: Toni Okamoto

Equipment

Ingredients

2 large heads of broccoli with stems
2 large carrots julienned
¼ of a small red cabbage thinly sliced

Dressing

2 lemons
3 tablespoons of olive oil
Salt and pepper to taste

Instructions

Remove the broccoli stem from the florets. Place the florets aside.
Chop ¼ inch from the bottom of the broccoli stems and discard it.
Lightly peel the stems to remove the thick hard layer.
Once the stems are ready, thinly slice them to 2 inches long. Place the broccoli stems in a large salad bowl.
Place the broccoli florets on the cutting board and mince them. Transfer the minced broccoli florets to the salad bowl.
Add the carrots and cabbage to the salad bowl.
In a small bowl mix the juice of one lemon, oil, salt, and pepper. Add the dressing to the slaw and mix well. Taste and add more lemon or seasoning to taste.
Place the broccoli slaw in the refrigerator for 30 minutes before serving for the flavors to fully mix in with the veggies.

Notes

For quick prep time: A mandoline, food processor shredding disk, or julienne peeler will help cut prep. To save more time, use a store-bought bagged broccoli slaw mix.

Trim/peel the stalks: The peel can be very woody, tough, and fibrous, so make sure to remove it before slicing the stalks.

Let it rest: For at least 30 minutes for the flavors to meld and marinate.

Nutrition